Jam_Dev

Looking for some tips on chili colorado if anyone has them.

Tried to make it once before but it ended up rather bitter (think I over toasted the chilies and then used the water they were soaked in to blend). I live in rural Scotland so tough to get some of the ingredients and want to make sure to get it right this time.

Have some dried ancho, guajillo and pasilla chilies, but have no experience with them so no idea on what ratios to use. Also they are all quite mild from what I understand, would it be a terrible idea to add a tsp of chili powder to the pot for a bit of heat?

Recipes I've seen usually call for mexican oregano which I haven't been able to find, I have regular mediterranean